Ingredients
Scale
- 8–10 lb. bone-in beef shank frenched
- 3 tbsp. bbq dry rub of choice
- 1 tbsp. olive oil or other binder desired
- 2 cups beef broth
- 1 cup beef tallow melted
Instructions
- Remove the beef shank from packaging and pat dry with paper towels.
- Leave the fat cap and silver skin intact. Trim only large, loose pieces of hanging fat.
- Coat the entire beef shank with the binder (olive oil), then season evenly on all sides with the dry rub.
- Wrap the exposed bone in foil.
- Set aside to preheat the smoker or refrigerate uncovered to brine for 12-24 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to use a good quality beef shank for the best flavor.
Brining the meat helps enhance juiciness and taste.
Allow a longer brining time for more intense flavor.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg